Mexican Rice – Restaurant Style

We love Mexican food and one of our favorites is plain old homemade refried beans or slow-cooker pinto beans and Mexican rice mixed together with a little bit of melted cheese on top and then scooped up with tortilla chips.

Out of all the different Mexican rice recipes we’ve tried this one is our absolute favorite. It’s super easy to make, the flavor is delicious, the texture is always perfect {dry, not wet}, we always have the ingredients on hand, and the leftovers are good for several days. This rice is delicious served alongside your favorite Mexican dishes ~ tacos, enchiladas, burritos, etc.

6 Responses to Mexican Rice – Restaurant Style

This is indeed an authentic recipe in that it includes chicken base. We use only half a cup of tomato sauce, though. Have you ever tried fideo? It’s similar only you substitute rice for vermicelli. Mmmm

Hi Leilani, the original recipe was for only a half cup of tomato sauce but I didn’t like having leftover sauce so I increased the amount of tomato sauce to 1 cup and decreased the amount of water. I’ve heard of fideo but haven’t tried it, so thanks for telling me about it. I’ll try it one of these days. Is the recipe the same except for substituting in the vermicelli?